Gel and pasting behaviour of fenugreek-wheat starch and fenugreek-wheat flour combinations

The influence of fenugreek material on starch and flour rheological characteristics was determined. Ground fenugreek grain material, and a purified fenugreek extract (Fenulife') were used as replacement or as addition to flour or starch. Evaluation of the pasting properties of starch and flour fenugreek mixtures illustrated that fenugreek addition increased the peak and final viscosity of the mixtures in relation to the level of fenugreek addition used. The ground fenugreek seeds yielded a lower response than the purified Fenulife (R) sample, due to the presence of protein, starch and other polysaccharide material in the ground flour. Rheology of the pastes showed that the addition of fenugreek material (especially Fenulife (R)) increased the viscoelastic nature of the material. Textural analysis of the cooled gels illustrated that the inclusion of fenugreek into flour mixes generally raised the hardness of the gels, although the gels became softer with higher levels of fenugreek material used. The inclusion of fenugreek into starch gels showed similar patterns of pasting and textural properties, with a general decrease in texture related to the level of fenugreek included.